Thursday, July 22, 2021
HomeRecipe ReviewsMeat & PoultryCranberry Hazelnut Turkey Wellington

Cranberry Hazelnut Turkey Wellington

I love turkey at Thanksgiving, but I wanted to try something a little different this year. Cranberry Hazelnut Turkey Wellington sure fit the bill! I’ve never made a traditional beef Wellington, so I knew this would be a challenge. I love a challenge!

This golden turkey wellington is a great alternative for Holiday cooking when serving just a few people. So impressive & so easy using frozen puff pastry.

Recipe Author: Barry at Rock Recipes
Get the recipe

The Ingredients

Everything was easy to find at my local grocery store. I couldn’t find fresh cranberries, but fortunately, the recipe said frozen would also work.

See that lovely turkey breast in the picture below? It didn’t come that way. Apparently, most turkey breasts are sold with the skin and bone. I could see the skin, but it wasn’t obvious that it hadn’t been deboned. (No, poking the package doesn’t help to tell if it has bones, trust me.) But Google always has my back, and I found a quick tutorial on how to debone a turkey breast. I had mine skinned and deboned in 5 minutes.

Another thing to note is that the amount of turkey or chicken stock isn’t specified. It says “a few tablespoons”, but I ended up using 12 tablespoons.

Cranberry Hazelnut Turkey Wellington Ingredients
Frozen puff pastry, cranberries, turkey breast, breadcrumbs, thyme, garlic, onion, hazelnuts, and egg

The Process

I spent a total of 2 hours and 15 minutes on my turkey Wellington. That breaks down as follows:

  • Prep and assembly: 40 minutes
  • Refrigerate: 20 minutes
  • Bake: 65 minutes (20m at 400°F + 45m at 350°F)
  • Stand: 10 minutes

It looks like the author only included the prep/assembly and baking times since the total time listed on the recipe is 1 hour 30 minutes. That part was pretty accurate, and I spent 1 hour 45 minutes on prep and baking. I’m also assuming he started with a skinned and deboned turkey breast, which I did not.

Assembling the Wellington was a little tricky because the stuffing was hot. I had to use a large spoon to press the stuffing to the turkey. As you can see, below, things got a little messy. I sure was glad I had to cover it all up with another layer of puff pastry!

The egg wash made the pastry stick together, and turning up the edges and pressing them with a fork sealed the deal, so to speak. I did have a bit of pastry leftover, but I opted not to decorate. I’m not that crafty!

Cranberry Hazelnut Turkey Wellington
Assembling the turkey wellington

So how was it?

Clear & Accurate Directions
Accurate Time(s)
Turkey Wellington tastes as impressive as it looks. The pastry cooks up to a flaky golden brown while keeping the stuffing and turkey moist. The fresh thyme is the most prominent taste. The cranberries add a tart pop of flavor, and the hazelnuts add both flavor and texture. The dish is very filling, and I was able to get 6 small servings out of an almost 2 pound turkey breast. It takes some time and effort to make this recipe, but it's so worth it!
I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Join me as I blog my way through those recipes to find out if they are worth trying yourself.


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